Viability of Agaricus blazei after long-term cryopreservation

Colauto, Nelson Barros; Cordeiro, Fábio Aparecido; Geromini, Kassia Vanessa Navarro; Lima, Tatiana Gomes de; Lopes, Ana Daniela; Nunes, Renato Alessandro Ribeiro; Roratto, Fernando de Brito; Tanaka, Henrique Susumu; Zaghi, Lienine Luiz; Linde, Giani Andréa

doi:10.1007/s13213-011-0368-5

Cited by 19 publications

(28 citation statements)

References 28 publications

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“…On the other hand, mycelia of A. blazei preserved by overlaying cultures with mineral oil was reported as ineffective after four years at 4 °C or 20 °C but it could be effective for periods of one year at 20 °C. 11 …”

Section: Discussionmentioning

confidence: 99%

“…It is also important to determine the highest cryoprotective concentration that is not toxic to the fungus and does not remain as a barrier to be overcome. Colauto et al 11 reported 100% mycelial viability when 15% sucrose was used as cryoprotectant after one-year and four-year cryopreservation at −70 °C of A. blazei . Although it was high, addition of 20% sucrose to the substrate and 45% sucrose to cryotube in our study was still effective to keep mycelial viability and did not affect MCD after two-year cryopreservation, especially for WG group (wheat grains).…”

Section: Discussionmentioning

confidence: 99%

“… 9 , 10 Therefore, other techniques such as cryopreservation could be an alternative to the preservation of this fungus. 11 …”

Section: Introductionmentioning

confidence: 99%

“… 15 However, the use of low temperatures for A. subrufescens preservation is still a challenge due to the mycelium sensitivity of this species 16 to cooling temperatures and to other more conventional techniques of culture preservation such as mineral oil overlay (paraffin method) and distilled water (Castellani's method). 11 , 15 …”

Section: Introductionmentioning

confidence: 99%

“…Mycelial biomass of basidiomycetes is very sensitive to freezing conditions 19 and, therefore, is immersed in cryoprotective solutions to reduce cryoinjuries. 20 Colauto et al 11 reported that sucrose was more effective than glycerol for A. blazei cryopreserved at −70 °C after four years. The combination of sucrose in the cultivation medium to reduce free water and improve mycelium resistance to cryoinjures has never been described before for basidiomycetes.…”

Section: Introductionmentioning

confidence: 99%

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Cryopreservation at −75 °C of Agaricus subrufescens on wheat grains with sucrose

Júnior

Lopes

Cordeiro

et al. 2018

Brazilian Journal of Microbiology

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Agaricus subrufescens is a basidiomycete which is studied because of its medicinal and gastronomic importance; however, less attention has been paid to its preservation. This study aimed to evaluate the effect of sucrose addition to substrate and cryotube on the viability of Agaricus subrufescens cryopreserved at −20 °C and at −75 °C for one and two years. Zero, 10% or 20% sucrose was added to potato dextrose agar or wheat grain. The mycelia were cryopreserved in the absence of cryoprotectant or with sucrose solutions at 15%, 30% or 45%. After one or two years at −75 °C or at −20 °C, mycelia were thawed and evaluated about viability, initial time of growth, colony diameter and genomic stability. Cryopreservation at −20 °C is not effective to keep mycelial viability of this fungus. Cryopreservation at −75 °C is effective when sucrose is used in substrates and/or cryotubes. Without sucrose, cryopreservation at −75 °C is effective only when wheat grains are used. Physiological characteristic as mycelial colony diameter is negatively affected when potato dextrose agar is used and unaffected when wheat grain is used after two-year cryopreservation at −75 °C. The fungus genome does not show alteration after two-year cryopreservation at −75 °C.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“… 9 , 10 Therefore, other techniques such as cryopreservation could be an alternative to the preservation of this fungus. 11 …”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cryopreservation at −75 °C of Agaricus subrufescens on wheat grains with sucrose

Júnior

Lopes

Cordeiro

et al. 2018

Brazilian Journal of Microbiology

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Fungal Cultivation and Production of Polysaccharides

Camelini¹,

Rossi²,

Cardozo³

et al. 2014

Polysaccharides

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Many species of higher basidiomycetes have traditionally been used because of their medicinal properties. The positive effects associated to the consumption of those fungi have been mainly attributed to cell wall polysaccharides, which have important structural roles and are present throughout the entire life cycles of fungi. One of the most consumed and studied species native of the Americas is Agaricus subrufescens, a mushroom prescribed in different countries for prophylaxis and noninvasive treatment of numerous health-related disorders. Prior to the process of extraction, purification, and application of these polysaccharides, one needs to be concerned with the preservation of the specimen and production of fungal biomass. Even though basidiomata (syn. fruiting bodies, mushrooms) generally yield larger volumes of biomass when compared to the mycelium, cultivation of mycelium allows a more efficient control of the process and, therefore, is the method of choice of polysaccharide production. Mycelial biomass can be produced by solid-state fermentation (SSF) or submersed fermentation (SmF). Further separation and concentration of bioactive polysaccharides can be done by means of porous membranes, such as tangential flow nanofiltration.

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